Feasibility of salt reduction in processed foods in Argentina

Revista Panamericana de Salud Publica/Pan American Journal of Public Health

Volumn 29, Issue 2, 2011, Pages 69-75

  Ferrante, Daniel ^a   Apro, Nicolas ^b   Ferreira, Veronica ^b   Virgolini, Mario ^a   Aguilar, Valentina ^b   Sosa, Miriam ^b   Perel, Pablo ^c   Casas, Juan ^c  

^a National Ministry of Health   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA INDUSTRIAL   (Argentina)

^c LONDON SCHOOL OF HYGIENE AND TROPICAL MEDICINE   (United Kingdom)

Author keywords

Argentina; Blood pressure; Bread; Dietary; Food habits; Nutrition policy; Sodium

Indexed keywords

BIOCHEMICAL COMPOSITION; BLOOD; EXCRETION; FOOD INDUSTRY; FOOD PROCESSING; HEALTH IMPACT; PRESSURE GRADIENT; PUBLIC HEALTH; SALT; SODIUM; URINE;

ADULT; ARGENTINA; ARTICLE; BLOOD PRESSURE; BREAD; CONSUMER; CROSSOVER PROCEDURE; EPIDEMIOLOGY; FEASIBILITY STUDY; FEEDING BEHAVIOR; FEMALE; FOOD INDUSTRY; HEALTH CARE POLICY; HUMAN; HYPERTENSION; INTERVENTION STUDY; MALE; MIDDLE AGED; NATRIURESIS; SALT INTAKE; TASTE ACUITY; VOLUNTARY PROGRAM;

ADULT; ARGENTINA; BLOOD PRESSURE; BREAD; CONSUMER SATISFACTION; CROSS-OVER STUDIES; FEASIBILITY STUDIES; FEMALE; FOOD HABITS; FOOD INDUSTRY; HUMANS; HYPERTENSION; INTERVENTION STUDIES; MALE; MIDDLE AGED; NATRIURESIS; NUTRITION POLICY; SAMPLING STUDIES; SODIUM CHLORIDE, DIETARY; TASTE THRESHOLD; VOLUNTARY PROGRAMS; YOUNG ADULT;

ARGENTINA;

EID: 79953217383     PISSN: 10204989     EISSN: 16805348     Source Type: Journal    
DOI: 10.1590/S1020-49892011000200001     Document Type: Article

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